Skip to main content
Main

Fried Mutton Chops

Fried mutton chops coated in beaten egg and pounded crackers, then fried in lard or dripping until golden brown.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Mutton and egg are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 1,648 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Fried Mutton Chops

Ingredients

Directions

Prepare

  1. Prepare the mutton chops as you would for broiling.

  2. Dip the chops in the beaten egg.

  3. Roll the chops in pounded crackers.

Fry and serve

  1. Fry the chops in hot lard or dripping until golden brown.

  2. Drain the chops and serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Mutton + eggtop 26% of all pairs
    Smell alikemoderate
    Cooked together1,648 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mutton chops
The main protein, which is cooked through by frying until tender and browned.
Beaten egg
Acts as a binder so the cracker coating sticks to the chops.
Pounded crackers
Forms a crisp, browned crust that protects the meat during frying.
Lard or dripping
Conducts heat for frying and adds richness and flavor while browning the crust.

The step that matters

Frying in hot lard or dripping. If the fat is not hot enough, the coating absorbs grease and turns soggy instead of forming a crisp, golden crust. Hot fat seals the surface quickly and promotes browning.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Mutton BrothMutton Broth292 recipesHaricot MuttonHaricot Mutton59 recipesMutton SoupMutton Soup56 recipesCurried MuttonCurried Mutton9 recipes